Nutty Chocolate Chip Cookies

4 May 2018

Your type of cookie is the one you keep on asking your mom, "Mommy, please bake me that cookie again." This makes a happy mom in the kitchen happier!

Summary

Yield	Dozens
Prep time	15 minutes
Cooking time	17 minutes
Total time	32 minutes

Description

This cookie formula was discovered by accident. There was no enough flour in the pantry (only 1.5 cups exactly), yet we have some skim milk left to replace the other 1/2 c of flour. The result was soft cookie dough that is flavorful and addictive.

Note: I did not use too much sugar as the semi-sweet chocolate chips I used make the cookies sweet enough.

Ingredients

1 1⁄2 c

all purpose flour

1⁄2 c

skim milk

1 t

baking soda

1 t

salt (optional)

1 c

butter

1⁄4 c

granulated white sugar

1⁄4 c

brown sugar (granulated)

1 t

vanilla (optional)

large eggs

2 c

chocolate chips

1 c

coconut flakes

Instructions

Lightly toast the coconut flakes first, then set aside. Make sure to place in a separate bowl so it will not continue to be cooked.
Brown butter: Pour butter in a sauce pan and heat over medium heat. Let butter melt, then continue to stir until golden brown. Remove from heat and pour in a separate mixing bowl. Allow to cool (about 10 minutes).
Add the sugars to browned butter. Mix with electric mixer for about 1 minute.
lightly beat the eggs in a bowl, then gradually por into the butter-sugar mixture with your other hand continue beating the mixture. Beat until texture is creamy.
Sift flour, skim milk and baking soda over the creamed butter mixture. Gradually shake until about a third falls down to the butter. Beat until just mixed. Continue shaking the sifter with a third of a time mixed in with the butter. Do not over mix or you will have a tougher cookie.
Fold in chocolate chips and toasted coconut flakes.
Refrigerate fat least 2-3 hours or overnight.
Preheat oven at 350 degrees C
Lay parchment paper over your baking sheet (no need to oil the surface).
Scoop out 1 tablespoon cookie dough and place in the baking sheet about 1" apart.
Bake 12-17 minutes or until golden brown. If using 2 cookie sheets, switch the sheets halfway through.

Allow to cool and enjoy with your favorite coffee or milk. Store in a tight-lid container for up to 3 days without refrigeration; up to 2 weeks refrigerated.